{"id":1322,"date":"2021-03-30T12:59:45","date_gmt":"2021-03-30T10:59:45","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=1322"},"modified":"2021-04-12T10:39:22","modified_gmt":"2021-04-12T08:39:22","slug":"goose-rillette","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/goose-rillette\/","title":{"rendered":"Goose Rillette &#8211; A tasty French classic (Rillettes de canard)"},"content":{"rendered":"\n<p>In this post I&#8217;ll show you how to make goose rillette yourself.<\/p>\n\n\n\n<p>A goose rillette is a classic French spread and part of charcuterie. It almost makes itself, all you need is a little time and a few ingredients.<\/p>\n\n\n\n<p>The goose rillette goes great with an ap\u00e9ritif, picnic or supper. It also makes a great gift.<\/p>\n\n\n\n<p>You can find the full goose rillette recipe as video or to read through.<\/p>\n\n\n\n<p>Have fun and good luck making it!<\/p>\n\n\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/j890QhSKQ48?controls=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe><\/p>\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-662bd759b2dc3\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-662bd759b2dc3\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/goose-rillette\/#Making_goose_rillette_%E2%80%93_what_you_need_for_it\" title=\" Making goose rillette &#8211; what you need for it\"> Making goose rillette &#8211; what you need for it<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/goose-rillette\/#You_will_need_this_equipment\" title=\" You will need this equipment:\"> You will need this equipment:<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/goose-rillette\/#Make_your_own_goose_rillette-_step-by-step_instructions\" title=\" Make your own goose rillette- step-by-step instructions\"> Make your own goose rillette- step-by-step instructions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/goose-rillette\/#What_is_the_shelf_life_of_the_goose_rillette\" title=\" What is the shelf life of the goose rillette?\"> What is the shelf life of the goose rillette?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_goose_rillette_%E2%80%93_what_you_need_for_it\"><\/span><br>Making goose rillette &#8211; what you need for it<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-all-ingredients-1024x576.jpg\" alt=\"Goose rillette-all ingredients\" class=\"wp-image-1325\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-all-ingredients-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-all-ingredients-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-all-ingredients-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-all-ingredients.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Ingredients for 500g&nbsp;&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>1 kg goose leg<\/li><li>400g extra goose fat<\/li><\/ul>\n\n\n\n<p><strong>Spices per KG meat<\/strong><\/p>\n\n\n\n<ul><li>1 clove of garlic<\/li><li>1 sprig thyme<\/li><li>1 sprig of rosemary<\/li><li>1 bay leaf\u00a0<\/li><li><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> and pepper to taste<\/li><li>water to fill up if necessary<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"You_will_need_this_equipment\"><\/span><br>You will need this equipment:<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Grease separation can<\/strong><\/p>\n\n\n\n<p>This is suitable to get to the liquid as well as possible.<\/p>\n\n\n\n<p><strong>Jars&nbsp;<\/strong><\/p>\n\n\n\n<p>Fill the jars with the goose rillette.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_your_own_goose_rillette-_step-by-step_instructions\"><\/span><br>Make your own goose rillette- step-by-step instructions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. Put some goose fat in a pot and fry the legs on medium heat on the skin side for a few minutes.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-1024x576.jpg\" alt=\"Goose rillette-fat\" class=\"wp-image-1329\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2.\u00a0Add the remaining goose fat and turn the legs.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fry-1024x576.jpg\" alt=\"Goose rillette-fry\" class=\"wp-image-1330\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fry-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fry-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fry-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fry.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Add the herbs and <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a>. I add about 1% of the weight of the meat in <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> at this step <em>(10 g per kg)<\/em> and season again later.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-herbs-1024x576.jpg\" alt=\"Goose rillette-herbs\" class=\"wp-image-1331\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-herbs-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-herbs-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-herbs-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-herbs.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. Optional: Add a little bit of water if your goose leg is not at least \u00be covered with fat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-water-1024x576.jpg\" alt=\"Goose rillette-water\" class=\"wp-image-1337\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-water-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-water-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-water-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-water.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<ol start=\"5\"><li>Cover the pot and cook on low-medium heat for 3 &#8211; 3.5 hours. The goal is for the meat to separate from the bone.<\/li><\/ol>\n\n\n\n<p>Important: The fat should not be too hot and also not too cold. I would say a maximum of 80 \u00b0C <em>(176 Fahrenheit)<\/em>.<\/p>\n\n\n\n<p>Alternative: You can also do this step in the oven at about 130 \u00b0C <em>(266 Fahrenheit)<\/em>. It is best to use an ovenproof pot for this.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bubbles-1024x576.jpg\" alt=\"Goose rillette-bubbles\" class=\"wp-image-1327\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bubbles-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bubbles-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bubbles-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bubbles.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6.\u00a0 Check occasionally whether there is still enough liquid in the pot. The goose leg should ideally be completely covered. If it is not, I would turn it once every hour.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pot-1024x576.jpg\" alt=\"Goose rillette-pot\" class=\"wp-image-1333\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pot-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pot-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pot-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pot.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. As soon as the meat falls off the bone, you can take out the legs and peel off the skin with a fork, separating it from the meat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-skin-1024x576.jpg\" alt=\"Goose rillette-skin\" class=\"wp-image-1336\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-skin-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-skin-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-skin-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-skin.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Separate the meat from the bone and place it in a bowl. Make sure that no cartilage, tendons or skin residues get into your rillette.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bone-1024x576.jpg\" alt=\"Goose rillette-bone\" class=\"wp-image-1326\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bone-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bone-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bone-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-bone.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. Now pick the meat apart with two forks. You can also use a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"food processor\" href=\"https:\/\/wurstcircle.com\/recommends\/food-processor\/\" data-shortcode=\"true\">food processor<\/a> for this. I personally like the texture of &#8220;hand made&#8221; rillette better.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pluck-1024x576.jpg\" alt=\"Goose rillette-pluck\" class=\"wp-image-1332\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pluck-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pluck-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pluck-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-pluck.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>10. Pour the liquid left in the pot into a fat separator. If you do not have such can just separate the liquid and fat with a method of your choice.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-seperator-1024x576.jpg\" alt=\"Goose rillette-fat seperator\" class=\"wp-image-1328\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-seperator-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-seperator-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-seperator-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fat-seperator.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>11. Gradually add the liquid to the meat mixture until the mixture is nice and creamy. I usually add 3-4 tablespoons of fat (or more to taste) to the mixture in addition to the liquid. This ensures that the rillette is nice and creamy. The fat also makes it taste more intense.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-liquid-1024x576.jpg\" alt=\"Goose rillette- liquid\" class=\"wp-image-1324\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-liquid-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-liquid-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-liquid-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-liquid.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>12. Season the mixture with salt and pepper.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-salt-1024x576.jpg\" alt=\"Goose rillette-salt\" class=\"wp-image-1335\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-salt-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-salt-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-salt-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-salt.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>13. Now you can fill the meat mixture into jars. Finally, you can seal them airtight with the remaining fat. This extens the shelf life. Now cool and\u2026<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fill-1024x576.jpg\" alt=\"Goose rillette- fill\" class=\"wp-image-1323\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fill-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fill-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fill-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-fill.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>14. Your goose rillette is ready \ud83d\ude04. Enjoy it.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-ready-1024x576.jpg\" alt=\"Goose rillette-ready\" class=\"wp-image-1334\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-ready-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-ready-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-ready-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Goose-rillette-ready.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div id=\"cbox-WUqK9SIRveZ5pr4V\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_the_shelf_life_of_the_goose_rillette\"><\/span><br>What is the shelf life of the goose rillette?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The goose rillette can be kept for a few weeks in the fridge. It is best to store it in a cool and dark place. Once the fat seal is broken use it within a few days.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this post I&#8217;ll show you how to make goose rillette yourself. A goose rillette is a classic French spread and part of charcuterie. It almost makes itself, all you need is a little time and a few ingredients. The goose rillette goes great with an ap\u00e9ritif, picnic or supper. It also makes a great [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[13],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1322"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=1322"}],"version-history":[{"count":0,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1322\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/1334"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=1322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=1322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=1322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}